Monday, February 01, 2016

Red Thai Curry Noodles from Michael Smith

This recipe is from Chef at Home with a few changes from me. I added the brown sugar, bok choy, and serrano chile. Super fast, super easy. You could make this vegetarian by using vegetable stock and adding more vegetables.

Serves 4


2 398 mL cans of coconut milk
2 Tbsp of red curry paste, (Mae Ploy is the best brand I've used)
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cup of chicken stock
6 lime leaves
1 small ginger root, frozen
2 tbl brown sugar
3 Tbsp of fish sauce
2 stalks of lemon grass, tops cut off and the bottoms split open
1 227 g package of rice noodles
1 cup bean sprouts ( I omitted these)
1 head bok choy, chopped coursely
green onions, minced
1 serrano chile, chopped fine (optional)
Preheat a large saucepan over medium-high heat then scoop the thick coconut cream from the top of one of the cans into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the cilantro roots and chicken and stir-fry until the chicken is cooked through, about 5 minutes.
2. Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, fish sauce and lemon grass. Grate the frozen ginger into the broth - noting how much easier it is to work with when it's frozen! Use a microplane grater if you have one or the side of a box grater. Simmer for 20 minutes, until the broth has begun to thicken slightly. Add the bean sprouts and bok choy and simmer another minute or 2. Remove from the heat.
3. Place the rice noodles into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and serrano and stir gently.
4. Ladle into large bowls and garnish with the green onions and the remaining cilantro.

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